Barbecued Beef Brisket
Recipe GLPR38ef9d3ce7f9a8
A tender, smoky beef brisket glazed with a sweet and tangy barbecue sauce made from brown sugar, ketchup, vinegar, and warm spices. The meat is seared, then slow-grilled over indirect heat until it reaches perfect tenderness, resulting in a juicy, flavorful main course that's perfect for gatherings.
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Ingredients
½ cup packed brown sugar
½ cup ketchup
¼ cup water
¼ cup cider vinegar
⅓ cup canola oil
3 tablespoon dark corn syrup
2 tablespoon prepared yellow mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
2½ pounds beef brisket, trimmed
Directions
In a small saucepan, whisk together the brown sugar, ketchup, water, cider vinegar, 2 tablespoons of the canola oil, corn syrup, mustard, horseradish, and minced garlic. Place over medium heat and stir frequently until the brown sugar is completely dissolved, about 3–4 minutes. Transfer the sauce to a disposable foil pan and set aside.
Heat the remaining canola oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the trimmed brisket in the skillet and sear until a dark, caramelized crust forms on the bottom, about 3–4 minutes. Flip the brisket and sear the other side until browned, another 3–4 minutes. Transfer the seared brisket to the foil pan with the barbecue sauce, turning it several times to coat all sides evenly.
Cover the foil pan tightly with additional aluminum foil, sealing the edges well. Place the covered pan on a grill rack positioned for indirect medium heat (about 325–350°F). Close the grill lid and cook for 2 to 2¼ hours, until the brisket is fork-tender and shows no resistance when pierced deeply with a fork. Internal temperature should reach 190–203°F at the thickest part.
Carefully remove the pan from the grill. Lift the brisket from the pan and place it on a cutting board; tent loosely with foil and let rest for 10 minutes. While the meat rests, tilt the foil pan and use a spoon or ladle to skim any excess fat from the surface of the sauce. Cut the brisket diagonally across the grain into thin, even slices. Arrange the slices on a serving platter and drizzle with the defatted sauce, or serve the sauce alongside for dipping.
